Brussels Sprouts Salad With Apples and Walnuts Recipe (2024)

I've made this a few times, and we all liked it, but the last time I prepared it, I put the brussels sprouts & fennel in the food processor and used the thin slicer blade to shred everything. I proceeded with the rest of the recipe as written, but found that by shredding there was no need to "massage" to tenderize& the dressing and seasonings distributed more evenly. It's also easier to serve.

quite a bit of work - but excellent.
it needs more olive oil than is called for
i also put the brussell sprouts thru the slicer on the cuisine art which expedited the process.

If you quarter the pomegranate and stick in ice water for a couple minutes, it's super easy to pop the seeds out.

It was perfect!

Made this for Thanksgiving last year and it was pretty popular. I used Bosc pears instead of apples and skipped the mint.I think it's worth it to peel the sprouts, but I'd certainly understand using a food processor to save time. Prepared parsley, prepared pomegranate seeds, and prepared pecorino save a lot of time but maybe add to the cost.I'm not sure it would be worth it most of the time, but I think it's great for a special occasion like Thanksgiving.

This was fast and easy to make with a food processor slicer, as suggested by another reviewer. I don’t love fennel, but I did in this recipe! To seed a pomegranate fast, score around it, pull the two halves apart, and hold the seed side down on your outspread hand over a bowl in the sink. Then beat the heck out of it with a wooden spoon. The seeds will fall through your fingers into the bowl and you’ll get rid of any crankiness. I often do several at a time!

Trader Joe's (and probably lots of other grocery stores) sell pre-shredded brussel sprouts which would make this much easier and also allow the dressing to soften the sprouts.

To de-leaf the sprouts just chop the stem and gently lift, or push the individual leaves up from the base cut. It took me about 20 min. to de-leaf a full pound. So while time consuming, it is manageable, even for a weeknight meal. Overall a TON of prep for this recipe. I thought it was totally worth it. My husband didn't quite agree with me. Next time I will tweak the dressing as we both found it to be a little dry,

Threw everything in the food processor (sprouts, fennel, apple) and assembled the day before serving (sans dressing) and it worked out great! Next time I would use more mint, it was barely detectable.

I made this with toasted pecans rather than walnuts. (I’m not a fan of walnuts) and no pomegranate seeds. It was very popular at a holiday potluck!

I made this today as part of a 4-course meal co-hosted in support of a local land trust (charity). Huge hit!! As we were feeding 20, I prepared two.Substitutes:- Pecans for walnuts- Chiffonade vs peeling leaves (time factor)- Local figs vs apples

How do you think it would taste if I substituted cilantro for the mint?

Skip the mintAdded beets

Yummy- definitely did not need to peel the Brussels sprouts, especially if you want to cut down on the prep time. Added some napa cabbage and didn't have any pomegranate seeds and it was still deelish!

No use of the garlic clove listed as an ingredient within the directions

Quadrupled recipe for group of 20 and it stole the show at a potluck! Paired extremely well with steak and salmon. YES dish requires extra labor in prep and “massage” of brussels, but no need to fear the raw leaves when well massaged with plenty of acidic lemon. The whole leaves against apple slices and red pomegranate seeds make elegant and unique presentation. Recipe as given balances sweet, salty, bitter, sour perfectly on the palate. A keeper and crowd pleaser!

I read the directions as massage the leaves for five minutes instead of massage, then let rest five minutes...

Absolutely delicious! Plan ahead - this salad is very time-consuming. I tripled the recipe for a party and it took over an hour just to de-leaf the sprouts. It was worth it - the salad is not only the best I've had in ages, it's beautiful!

Even better the next day! And I don't think it needs the cheese.

The flavors are good, but we found it difficult to eat the Brussels sprouts as prepared here. Maybe slicing/shredding would make it easier.

Yes - a lot of work - great texture - needed more seasoning for us. Like the fennel and apple = great combo - also very pretty - will try with different dressing

I have been eating this delicious combo salad for years based exclusively on Alison's own recommendation! Yet I only have two significant suggestions to make , based soley on my own precarious state of health: the sliced brussel sprouts are roasted in the oven long enough to caramelize and turn golden brown in colour: it mellows, slightly sweetens the already delicious brussel sprout, yet they are more easily digested! Easy on the kosher salt; exactly the same effect can be achieved with MrsDash

This salad is amazing. I"ll make it over and over and over. I added minced shallots to the dressing - kind of overkill but I really love shallots in my dressing. Skipped the parmesan since I am lactose intolerant and vegan - vegan parm was gross so skipped altogether. Will try plant based feta next time for that salty pop. YYUM!!!